Japanese soufflé cheesecake, also known as cotton cheesecake or Japanese cheesecake, is a light and fluffy dessert with a delicate texture. It's made using cream cheese, eggs, sugar, and a small amount of flour, which are whipped together to create a smooth and airy batter. The key to its distinctive texture is the addition of beaten egg whites, which are folded into the batter to give it volume and lift. When baked, the cheesecake puffs up and rises like a soufflé, hence its name. The result is a creamy and airy cheesecake that's less dense than traditional New York-style cheesecake. It's often enjoyed plain or with a dusting of powdered sugar, but it can also be served with fruit compote or whipped cream for added flavor.
When I first tried Japanese cheesecake, I wasn't a fan. I was accustomed to our dense, sweet cheesecake that we eat back in Poland. A few years passed, and I decided to make Japanese souffle cheesecake myself. I feel it isn't as bad as I initially thought! I wouldn't consider it a traditional cheesecake, but more of a cheese-flavored sponge cake, mainly due to its texture, though.
Ingredients:
- 50g sugar
- 3 eggs (separate yolks and whites)
- 120g cream cheese
- 50ml milk
- 30g all-purpose flour
- 10g potato or corn starch
Instructions:
1. Preheat your oven to 200°C (392°F) and line a 6-inch cake pan with parchment paper.
2. Separate the egg whites from the yolks.
3. Beat the egg whites until stiff peaks form.
4. In a bowl, combine cream cheese with sugar.
5. Add the egg yolks to the cream cheese mixture and mix well.
6. Sift the flour and add it to the mixture, stirring until well combined.
7. Gently fold the beaten egg whites into the cheese mixture until smooth and fully incorporated.
8. Pour the batter into the prepared cake pan.
9. Prepare a water bath for baking.
10. Bake the cheesecake in the preheated oven at 200°C (392°F) for 20 minutes.
11. After 20 minutes, reduce the oven temperature to 140°C (284°F) and continue baking for an additional 30 minutes.
12. Once baked, let the cheesecake cool in the oven with the door slightly ajar for about 15-20 minutes.
13. Afterward, transfer the cheesecake to a wire rack to cool completely.
*For the best results, consider baking the cheesecake in a water bath to ensure a moist and even texture.
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